Dilly Tomato Soup Recipe

"This soup is particularly good to take along for lunch with a sandwich or a salad," suggest Patty Kile of Elizabethtown, Pennsylvania. "It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge."

Nutritional Facts

Directions

In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste.

Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.

Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).Yield: 2 servings.

Originally published as Dilly Tomato Soup in Cooking for 2
Winter 2005, p20